Fustini's Oils and Vinegars
Spring Tabbouleh

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Spring Tabbouleh


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Spring Tabbouleh



  • 3 1/2 cups chicken or vegetable broth, divided
  • 1 cup couscous
  • 1 cup green lentils
  • 1 cup asparagus tips
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup scallions, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/2 cup slivered almonds, chopped
  • 2 tablespoons Fustini's Citrus Oregano balsamic
  • 4 tablespoons Fustini's Gremolata olive oil
  • 2 teaspoons lemon juice
  • 1 cup canned fava beans or lima beans, drained
  • Fustini's Parmesan Spice blend
  • salt and pepper to taste
  • lemon wedges for garnish


Step 1. 

Fill a saucepan with 1 1/2 cups of broth and bring to a boil over high heat. Once boiling, remove from the heat, stir in couscous, cover, and steam for 5-6 minutes or until tender. Fluff with a fork and set aside to cool. 

Step 2. 

Place lentils and remaining 3 cups of broth in another saucepan and bring to a simmer over medium-high heat. Once simmering, cover, reduce heat to medium-low, and cook for 20-30 minutes, or until tender. Drain, rinse and set aside to cool.

Step 3. 

Cook asparagus, either grilling, steaming or boiling until tender and set aside to cool. In a large bowl, place parsley, scallions, mint, almonds, balsamic, olive oil, and lemon juice, stir to combine. Add couscous, lentils, asparagus, and fava beans and stir to combine. Season with spice blend and salt and pepper to taste. Serve with lemon wedges on the side.

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